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Meatloaf Recipe

Name: South Street Unders Meatloaf Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb ground beef (80/20); 0.5 lb ground pork; 1 large egg; 1 tbs milk; 3 tbs plain breadcrumbs; 0.5 cup yellow onion, finely diced; 2 garlic cloves, minced; 1 tsp Worcestershire sauce; 2 tbs fresh parsley, chopped; 1 tsp kosher salt; 0.5 tsp black pepper, freshly ground; 0.5 tsp dried thyme; 1 tsp olive oil (for sautéing); 3 tbs ketchup; 1 tbs brown sugar; 1 tsp Dijon mustard; 0.5 tsp apple cider vinegar; 0.25 tsp hot sauce (optional); 4 soft sandwich rolls or sliced bread; 2 tbs butter, softened (optional); 4 slices sliced cheese (cheddar or American, optional); 0.5 cup pickles or lettuce (optional)

Inspired by South Street Under

Time1h 15m

Serves4

Make Meatloaf Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Meatloaf

1 lb ground beef (80/20)

1/2 lb ground pork

1 large egg

1 tbs Milk

3 tbs plain breadcrumbs

1/2 cup yellow onion, finely diced

2 Garlic cloves, minced

1 tsp Original Worcestershire Sauce

2 tbs Fresh parsley, chopped

1 tsp kosher salt

1/2 tsp Black pepper, freshly ground

1/2 tsp dried thyme

1 tsp olive oil (for sautéing)

Glaze

3 tbs Ketchup

1 tbs Brown sugar

1 tsp Dijon mustard

1/2 tsp Apple cider vinegar

1/4 tsp hot sauce (optional)

To Serve (Warm Sandwiches)

4 soft sandwich rolls or sliced bread

2 tbs butter, softened (optional)

4 slices sliced cheese (cheddar or American, optional)

1/2 cup pickles or lettuce (optional)

Method

Meatloaf

Preheat and prepare

Preheat the oven to 375°F (190°C). Lightly grease a small loaf pan (8x4-inch) or line a baking sheet with parchment for a free-form loaf.

Sauté aromatics

Heat 1 teaspoon olive oil in a small skillet over medium heat. Add the finely diced onion and a pinch of salt and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the minced garlic and cook for 30 seconds until fragrant. Remove from heat and let cool slightly.

Mix meatloaf

In a large bowl combine the ground beef and ground pork. Add the sautéed onion and garlic, 1 large egg, 1 tablespoon milk, 3 tablespoons breadcrumbs, 1 teaspoon Worcestershire sauce, 2 tablespoons chopped parsley, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/2 teaspoon dried thyme. Using your hands or a spatula, gently mix until just combined — avoid overworking the meat to keep the loaf tender.

Shape and place

Transfer the mixture to the prepared loaf pan or form into a tight loaf on the baking sheet. Press to remove large air pockets and smooth the top. If you like, make a shallow depression along the top to hold glaze.

Bake

Place the loaf in the preheated oven and bake for 35–45 minutes, until the internal temperature reaches 160°F (71°C) measured at the center. If using a free-form loaf on a baking sheet, check at 30 minutes and tent with foil if the top is browning too fast.

Glaze

Make glaze

While the meatloaf bakes, whisk together 3 tablespoons ketchup, 1 tablespoon brown sugar, 1 teaspoon Dijon mustard, 1/2 teaspoon apple cider vinegar, and 1/4 teaspoon hot sauce (if using) in a small bowl until smooth.

Glaze and finish baking

When the meatloaf reaches about 155–158°F (68–70°C) internal temperature (about 10 minutes before done), remove from oven briefly and brush the glaze evenly over the top. Return to oven and bake until the internal temperature hits 160°F (71°C), about 8–12 more minutes. Remove from oven and let rest 10 minutes before slicing — this helps retain juices and makes slicing easier.

Assemble Warm Sandwiches

Prepare rolls

Split the sandwich rolls or slice bread. If desired, lightly butter the cut sides and toast in a skillet or under a broiler until golden, about 1–2 minutes per side.

Slice meatloaf

Slice the rested meatloaf into 8 even slices (or 4 thicker slices for large rolls). If using cheese, place a slice on the hot meatloaf immediately so it melts slightly.

Build sandwiches

Place meatloaf slices on the bottom halves of the rolls or bread, top with pickles or lettuce if desired, add the top half of the roll, and serve warm. Optionally spoon any pan juices or remaining glaze on the sandwich for extra flavor.